Organic Tomato Crisps


Snacking on the go as I flit between multiple appointments before my beloved and I head to France next week. Whenever I’m out for a full day, I pack multiple provisions: green juices, seed crackers and real food treats like THIS: my delicious dried tomatoes first soaked in Hilbilby Fire Tonic before being dehydrated to a fine crisp 

I stored them in a reusable tub used to house dehydrated tomatoes purchased during my visit to Byron Bay last month – they actually inspired me to start making my own again. BTW, I’m a HUGE fan of recycling plastics because: necessary evil when you’re out and about!

Whether you have a dehydrator or not, you can totally make these babies yourself – all you need is an oven on its lowest setting, door ajar. Sure, it takes a lot longer, but unless you’re a foodie fanatic like me (and creating innovative food is part of your livelihood and passion) dehydrators aren’t really classified as a necessary kitchen item.

However, if you DO have a dehydrator, follow the simple steps below…

Organic Tomato Crisps
Recipe type: Savoury Snacks
  • Firm tomatoes (I like to use Roma tomatoes but any tomato will work)
  • Dried basil, oregano and garlic
  • Organic Apple Cider Vinegar like this or this
  1. Wash tomatoes & cut off tops. Slice into ¼ inch pieces.
  2. Place into a shallow bowl filled with Apple cider vinegar and soak for up to 3 hours – or overnight for full flavour.
  3. Place slices onto dehydrator trays and sprinkle with dried herbs.
  4. Dehydrate at 58-60C (135-140F) for at least 8-10 hours, or longer if you want them to be super duper crisp!
  5. Remove from trays and store in an air-tight container. These are great to snack on and/or thrown into salads and stir fries


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